Why is Cake with scallops and small vegetables classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is labelled NOVA 4 because the recipe includes industrial ingredients such as added flavourings (crustacean and fish extracts), colourants (curcumin and paprika extract), a raising agent, white‑wine extract and other processed components that go beyond simple home cooking ingredients.

How does the salt content in this product affect a hypertensive or sodium‑restricted diet?

With 1.8 g of salt per 100 g, the cake provides a relatively high sodium amount that can quickly exceed daily limits for people managing blood pressure, so it should be consumed only occasionally and balanced with low‑salt foods.

Is the scallop (Saint‑Jacques) ingredient a concern for people with shellfish allergies?

Yes, scallops are molluscs and are listed among the product’s allergens; anyone allergic to shellfish, crustaceans or molluscs should avoid this cake.

L'Apéro du Poissonnier • 260 g

Cake aux noix de saint-jacques et aux petits légumesde

Composite Foods

Product Insights

The product is a refrigerated savory cake that combines scallops, leeks, carrots, celery, zucchini and Emmental cheese in a wheat‑flour and egg base. It falls under the PNNS group ‘pizza pies and quiches’, carries a Nutri‑Score of D and is classified as NOVA 4, reflecting an ultra‑processed formulation with relatively high fat (14 g per 100 g), moderate protein (11.3 g per 100 g), low sugar (2.8 g per 100 g) and a high salt level (1.8 g per 100 g). The cake also contains several allergens (eggs, gluten, milk, celery, crustaceans, fish, molluscs) and includes added flavorings and colourants such as crustacean and fish extracts, turmeric and paprika extract.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal251 kcal

Fat14 g

Saturated Fat3.4 g

Carbohydrates18 g

Sugars2.8 g

Comparative Analysis

Compared with the average prepared savory meal in its category, this scallop and vegetable cake has lower sugar (2.8 g vs 4.14 g) and salt (1.8 g vs 2.24 g), higher fat (14 g vs 11.36 g) and slightly higher protein (11.3 g vs 10.76 g) while providing a similar caloric value.

Ingredients

_œufs_, farine de _blé_, eau, huile de colza, _emmental_, _noix de Saint-Jacques_ 8,3 %, poireaux 7,6 %, échalote, carotte 2,4 %, _céleri_ 2,4 %, courgette 2,4 %, arôme (dont _crustacé_, _poisson_), poudre à lever, _lait_ écrémé en poudre, amidon de _froment_, arôme naturel de poivre, colorants : curcumine - extrait de paprika, extrait de vin blanc.

84%

35%

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